Tomato Soup with Pinto Beans and Lentils

When The Mr. asked what was in this soup the first thing I mentioned was beans and before I could say anything else he immediately thought it was chili…so jut for funsies I let him believe that…just to see what he would say when he tried it. I know, I know, I’m so tricky!


😉 “Wow! I was not expecting that.” Which no, you wouldn’t expect a chili to taste like this soup! But it sure is good 🙂

This crockpot recipe is a little on the high maintenance side! You don’t just throw all the ingredients in and do your own thing while it cooks for 8 hours.

Let me explain
Tomato Soup with Pinto Beans and Lentils
Recipe modified from Kalyn’s Kitchen
Ingredients:
1        Diced white onion
1T      Olive oil
1T      Minced garlic
1tsp.   Paprika
1tsp.   Mrs. Dash Original Blend
1cup   Lentils
2cans  Pinto Beans
5cups  Chicken Broth (this is adjustable, if you only have 3 or 4 cups that will do)
2 cans Diced Tomatoes w/ the juice (14.5 oz)

What you do with those ingredients:

Heat the oil in a frying pan and saute the diced onion for about 5 minutes…you want your onion to soften and brown a bit.

+Add your garlic, paprika, Mrs. Dash and saute for a few more minutes.

Put your onions in the crockpot
+Add chicken broth, lentils and pinto beans

Cook on high for 2 1/2 hours
+Add tomatoes (with juice)

Cook for an additional 2 hours-or until lentils and pinto beans are soft.

Remove half of the soup and puree it in a blender, food processor, or magic bullet. I suggest doing it in a couple batches because the soup is really hot! …if you want it more chunky then you can skip this step!

Stir it back into the crockpot!

Serve with sour cream, or guacamole! Num!

NEXT TIME: I will add corn.  And maybe use only 1 can of pinto beans, and use 1 can kidney beans

I’ve gotta give it 3 STARS! Because it definitely adds some variety to the otherwise normal dinner menu! I will for sure make it again…just not next week!

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